Set your roast out on the counter and let it come to room temperature- or at least let the chill off! Slice your onion into half moons and chop your garlic. Layer these on the bottom of your crock pot.

Season all sides of the meat with salt and pepper – be as liberal as you like, this is a lot of meat! Heat some olive oil in a pan on medium high, then sear all sides of the meat.

Plop that sucker on top of your onions in the crockpot and pour in stock until about half of the meat is underwater so to speak.

Cook on low for 8-10 hours. I like to put this in at night at have it done by morning, but it could easily be done while you’re at work!

Imagine coming home to this sweet piece of meat!

The simple seasoning means you can transform this into almost anything (aside from eating it right from the pot…which I have totally done). My favorite way to eat it is on plantain “nachos.” I fry green/barely yellow slices in coconut oil and toss in a bowl with sea salt. Top with some shredded beef and guacamole, and it’s AH-MAZING.

I could eat this every day – breakfast, lunch, or dinner. Now you know why I have to make the roast every 3 days 🙂 Enjoy!